Ingredients
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1 box manicotti shells
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2 cups ricotta cheese
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3 cups shredded mozzarella cheese, divided
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1 jar (24 oz) pasta sauce
Directions
Step 1: Prepare the Filling
Add the ricotta cheese and 2 cups of mozzarella to a bowl. Stir together until combined. I usually add black pepper here as well.
Step 2: Stuff the Manicotti
Stuff the cheese mixture into the uncooked manicotti shells. When I am patient, I use a spoon. Most of the time, I spoon the filling into a zip-top bag, cut off the corner, and squeeze the filling into the shells. Way less messy and faster.
Step 3: Layer in the Slow Cooker
Spread some pasta sauce on the bottom of the slow cooker. Arrange the stuffed manicotti in the pan. Pour the rest of the sauce over the top and sprinkle with the remaining 1 cup of mozzarella cheese.
Step 4: Cook
Cover and cook on LOW for 4 to 5 hours. The pasta should be tender and the cheese melted into the sauce at the edges. At about hour three, your kitchen will smell like an Italian restaurant in the best way.
How to Serve Holiday Manicotti
This cheesy, saucy pasta is delicious on its own, but a few accompaniments make it even better.
With a Green Salad: A simple salad cuts through the richness.
With Garlic Bread: Perfect for sopping up the sauce.
With Roasted Vegetables: Serve with zucchini or asparagus.
With Fresh Herbs: Sprinkle with basil or parsley.
With Extra Parmesan: Add more cheese on top.
Variations & Tips
Make It with Ground Beef: Add cooked ground beef to the filling.
Make It with Sausage: Add cooked Italian sausage.
Make It with Spinach: Add chopped spinach to the filling.
Make It with Different Cheese: Use provolone or Parmesan.
Make It with Vodka Sauce: Use vodka sauce instead of marinara.
Make It with Herbs: Add oregano or basil to the filling.
Make It Spicier: Add red pepper flakes.
Make It Gluten-Free: Use gluten-free manicotti shells.
Make It in the Oven: Bake at 375°F for 30 to 40 minutes.
Pro Tips for Absolute Success
Do not cook the manicotti before stuffing. The shells soften in the slow cooker.
Spread sauce on the bottom. This prevents sticking.
Do not lift the lid during cooking. This traps the heat and steam.
Let the dish rest before serving. This allows the sauce to thicken.
Frequently Asked Questions
Can I use a different pasta?
Yes. Cannelloni or shells can be used.
Can I use a different cheese?
Yes. Provolone or Parmesan can be used.
Can I use a different sauce?
Yes. Marinara or vodka sauce can be used.
Can I make this ahead of time?
Yes. Assemble and refrigerate. Cook just before serving.
Can I freeze this dish?
Yes. Freeze in an airtight container for up to 3 months.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my pasta not tender?
It did not cook long enough. Cook longer.
Why is my sauce thin?
The pasta released too much starch. Let it rest.
Can I add more cheese?
Yes. Use up to 4 cups.
Can I use a different pan?
This recipe is designed for a slow cooker.
The Beauty of Slow Cooker Pasta
There is something deeply satisfying about a warm, cheesy pasta dish that cooks itself. It is the kind of food that makes people happy. This holiday manicotti is a celebration of all those things.
Keep manicotti shells in your pantry. Keep ricotta and mozzarella in your fridge. Keep pasta sauce in your cupboard. This recipe is the reason why.
Recipe Card
Prep Time: 20 minutes
Cook Time: 4–5 hours on LOW
Total Time: Approximately 4 to 5 hours
Yield: 6 servings